Buttermilk Chicken Kebabs w/ Chopped Salad

When in doubt, put it on a stick.  Everybody loves food on a stick!  Aside from being fresh and healthy, this meal is both quick and inexpensive, as well.

I like to buy the extra large family packs of boneless, skinless chicken thighs - especially when they are on sale.  Usually I'll wind up dividing the thighs up into smaller portions...maybe a pound or two per freezer bag.  That way, I can pull out what I need, when I need it.

If you cut the chicken into cubes and let it sit in the buttermilk mixture while you're tossing all of the salad ingredients together, you can have dinner on the table in 30 minutes!  And if you want to get started early, you can toss the chicken in the buttermilk mixture in the morning before starting your day, then just keep it in a zippered baggie while you go on with your day.  Thread it onto the skewers while the grill/grill pan is preheating.  Either way, fun and fabulous weeknight meal.

Buttermilk Chicken Kebabs w/ Chopped Salad

by Heather Schmitt-Gonzalez

Prep Time: 10-15 minutes

Cook Time: 15 minutes

Keywords: grill entree salad buttermilk chicken lettuce grapes

Ingredients (serves 8)

• 1-1/3 cups buttermilk
• 1/4 cup + 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh thyme
• zest of 2 lemons + 6 tablespoons juice
• sea salt
• freshly ground black pepper
• 3 pounds boneless, skinless chicken thighs, but into 1-1/2" chunks
• 1-2 heads Romaine lettuce, chopped into 1" pieces
• 2 cucumbers, halved, seeded, & sliced
• 1 small red onion, thinly sliced
• 2 cups seedless red grapes, halved

Instructions

Preheat a grill or grill pan to medium-high heat.

Thread the chicken chunks onto 16 skewers; set into a couple of baking dishes (9x13 works well).

Whisk the buttermilk, olive oil, thyme, lemon zest and juice, and a few good pinches of salt and pepper together in a large, glass measuring cup. Pour half of the mixture over the chicken skewers, turning to coat. Let them sit while you get the salad together. (You could also do this part in advance if you like...8-12 hours even. Just be sure to cover and refrigerate both the chicken and the extra buttermilk mixture.)

Toss the romaine, cucumber, onion, and grapes together in a large bowl. Drizzle with the remaining buttermilk mixture, season to taste.

Grill the skewers until cooked through and browned in spots, 13-15 minutes, turning often.

Serve the skewers alongside the chopped salad.

slightly adapted from Every Day with Rachael Ray Magazine (July/August 2013)

Looking for more quick and easy #WeekdaySupper options?  Check out what's on the menu for this week, and feel free to leave your own suggestions and favorite quick Weekday Supper recipes (and/or links) in the comment section!


Monday:  Ratatouille Pasta from Curious Cuisiniere
Tuesday:  Vegetarian Stir Fry over Rice from Mama's Blissful Bites
Wednesday: Baked Pumpkin Pasta from Alida's Kitchen
Thursday:  Chicken and Rice Pie from Cindy's Recipes and Writings
Friday:  Buttermilk Chicken Kebabs w/ Chopped Salad from girlichef